Best 5 Crawfish Boulets Recipes

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Feast your taste buds on the delectable Crawfish Boulets, a symphony of flavors that captures the essence of Louisiana's culinary heritage. These irresistible morsels, also known as Crawfish Balls or Crawfish Fritters, are a delightful appetizer, snack, or main course, perfect for any occasion. Discover the art of preparing these crispy golden-brown balls filled with tender crawfish meat, flavorful seasonings, and a tantalizing blend of herbs. Elevate your cooking skills with our carefully curated collection of Crawfish Boulet recipes, each offering unique variations to suit your taste preferences. From classic recipes that honor tradition to innovative twists that add a modern flair, our diverse selection caters to every palate.

Here are our top 5 tried and tested recipes!

CRAWFISH BALLS



Crawfish Balls image

These Crawfish Balls are chock full of crawfish and deep fried to a golden brown perfection. They taste delicious and are spicy and flavorful.

Provided by Kim Seghers

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 pound cooked, peeled, & thawed crawfish tails or shrimp
1 1/2 cup Italian bread crumbs
4 cloves garlic, crushed
1 large onion, chopped
2 eggs
1 tablespoon Worcestershire sauce
1 teaspoon fresh squeezed lemon juice
Louisiana crawfish Shrimp & crab boil seasoning (from bag)
1/4 cup chopped parsley
1/2 cup chopped green onions
All Purpose flour
Cooking oil

Steps:

  • In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
  • Chop onion, garlic, and green onion in food processoror chopper
  • Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
  • Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky.
  • Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
  • Mix ingredients well with clean hands or use gloves.
  • Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
  • Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
  • Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

Nutrition Facts : Calories 461, Sugar 5.3 g, Sodium 430.9 mg, Fat 5.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 59.6 g, Fiber 3.7 g, Protein 40.3 g, Cholesterol 137.3 mg

CRAWFISH BOULETS



Crawfish Boulets image

From the Edible Heirlooms Cookbook. I have not tried these appetizers yet, but hope to try them soon for a football party.

Provided by DailyInspiration

Categories     < 30 Mins

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1 cup onion, chopped
1/2 cup bell pepper, chopped (I prefer red)
1/2 cup celery, chopped
2 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon cajun seasoning
2 eggs, well beaten
1 cup breadcrumbs
1 lb crawfish tail
flour

Steps:

  • In a 2-qt. bowl, combine butter, onion, bell pepper, celery, and garlic; mix well. Saute onion mixture 4-5 minutes until tender. Add paprika, cajun seasoning, eggs, bread crumbs, and chopped crawfish tails. Mix well. If too dry, add a little water; if too moist, add more bread crumbs. Form into balls and roll in flour. Deep fry at 350 degrees until they float. Remove and place on paper towels to drain. Serve with or without a sauce of your liking.

Nutrition Facts : Calories 152.1, Fat 9.4, SaturatedFat 5.3, Cholesterol 91.8, Sodium 173.2, Carbohydrate 8.7, Fiber 1, Sugar 1.4, Protein 8.3

SPICY CRAWFISH BOULETTES



Spicy Crawfish Boulettes image

This appetizer/meal is a traditional Cajun dish served on menus across the south. Depending upon whether this dish is served as an appetizer or a main dish will determine the amount of servings. Here in the south, we serve 3 per appetizer and 5 per entree', unless you are like me. Then, you'll have about a dozen for yourself!...

Provided by Mr. Pete !

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 11

1 lb crawfish tails, peeled
1 c diced onion
1 c diced bellpepper
1/2 c diced celery
1/4 c parsley, finely chopped
2 Tbsp garlic, minced
1 large egg, beaten
1 c breadcrumbs, plain
2 Tbsp mr. pete's cajun seasoning
10 oz mr. pete's seasoned cajun oyster fry
cooking oil

Steps:

  • 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
  • 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
  • 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
  • 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.

CRAWFISH BISQUE WITH CRAWFISH BOULETTES



Crawfish Bisque with Crawfish Boulettes image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h5m

Yield 8 servings and 2 1/2 dozen boulettes

Number Of Ingredients 27

1 3/4 cups chopped green bell peppers
1 3/4 cups chopped celery
5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails
4 quarts water
1 cup vegetable oil
1 cup all-purpose flour
3 1/2 cups chopped onions
Salt and pepper
1 teaspoon cayenne pepper
1 bay leaf
1/4 cup plus 3 tablespoons chopped green onions
1/4 cup plus 2 tablespoons chopped parsley leaves
1/2 teaspoons minced garlic
4 slices stale bread, torn into pieces
1 egg, beaten
Pinch cayenne
1 1/2 cups dried fine bread crumbs
1 teaspoon Rustic Rub, recipe follows
Vegetable oil, for frying
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
  • For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
  • For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
  • Combine all ingredients and store in an air-tight container.

DEEP FRIED CRAWFISH BOULETS



Deep Fried Crawfish Boulets image

These crawfish boulets are delicious and best with a creole dipping sauce.

Provided by Daily Inspiration S

Categories     Seafood Appetizers

Time 35m

Number Of Ingredients 11

1/2 c butter, softened
1 c onion, diced
1/2 c bell pepper, diced (i prefer red)
1/2 c celery, diced
2 clove garlic, minced
1 Tbsp paprika
1 tsp cajun seasoning
2 eggs, well beaten
1 c bread crumbs (panko preferred)
1 lb crawfish tails, washed, drained and chopped
flour

Steps:

  • 1. In a large bowl, combine butter, onion, bell pepper, celery and garlic - mix very well. In a skillet, saute onion mixture for 4-5 minutes or until tender and then allow to cool.
  • 2. Allow mixture to cool and then add it to a bowl along with paprika, Cajun seasoning, eggs, bread crumbs and chopped crawfish tails. Mix well. If too dry, add a little water - if too moist, add additional bread crumbs.
  • 3. Form into balls and roll in flour. Deep fry at 350 degrees until they float. Remove and place on paper towels to drain. Serve with your favorite sauce.

Tips:

  • Choose the right crawfish. Look for medium-sized crawfish with firm, bright shells. Avoid crawfish that are too large or have soft, discolored shells.
  • Clean the crawfish thoroughly. Rinse the crawfish under cold water and remove any mud or debris. Cut off the heads and tails, then devein the crawfish by removing the dark vein that runs down the back.
  • Make sure your roux is cooked properly. The roux is the base of the dish, so it's important to cook it until it reaches a dark chocolate color. This will give the boulets a rich, flavorful sauce.
  • Don't overcook the crawfish. Crawfish are delicate and can easily become tough if they're overcooked. Cook them just until they turn pink and opaque.
  • Serve the crawfish boulets immediately. Crawfish boulets are best served hot and fresh. Garnish them with chopped parsley or green onions.

Conclusion:

Crawfish boulets are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can enjoy this classic Cajun dish in the comfort of your own home. So next time you're looking for a new and exciting recipe, give crawfish boulets a try! You won't be disappointed.

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